Chicken Wing Soup - cooking recipe

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(R)), cubed

Preparation

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.