Chicken Wing Soup

Ingredients

• 0.3 cup butter 
• 5 stalks celery diced
• 24 ounce chicken chunks drained canned
• 2 cubes chicken bouillon 
• 0.8 cup flour all-purpose
• 0.5 cup hot sauce 
• 0.8 cup milk 
• 2 small onions diced
• 6 ounces processed cheese cubed velveeta® (such as )
• 2 cups water 

Equipment

• bowl
• frying pan
• pot

Directions

1. Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
2. Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
3. Mix water, flour, milk, and chicken bouillon in a large pot until smooth.
4. Add processed cheese, shredded chicken, and onion mixture.
5. Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.