Chicken Wing Soup

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.