Chicken Wing Soup

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. Add processed cheese, shredded chicken, and onion mixture.

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

Cook's Note:

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.