Chicken Wing Soup

1. 1

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

2. 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. 3

   Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.

4. 4

   Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.

* Per serving · 4 servings · Values may vary.

No additional tips available.