Chicken Wing Soup
Shred chicken with a fork in a bowl and add hot sauce; stir to combine.Advertisement
Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.
Add more hot sauce or some Tabasco(R) if you desire a little more kick. I normally double the recipe and it fits nicely in a 5-quart slow cooker for luncheons.