Chicken Wing Soup

Ingredients

• 2 (12 ounce) cans chicken chunks, drained
• 1/2 cup hot sauce
• 1/4 cup butter
• 2 small onions, diced
• 5 stalks celery, diced
• 2 cups water
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 2 cubes chicken bouillon
• 6 ounces processed cheese (such as Velveeta), cubed

Directions

Shred chicken with a fork in a bowl and add hot sauce; stir to combine.

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.