Step 1

Add butter to a large pot. Melt it over medium-high heat.

Step 2

Transfer the celery and onions to the buttered pot. Cook for about 5 minutes or until the veggies are tender.

Step 3

Add the flour. Cook it for approximately 2 minutes until it’s fully absorbed. Add the half-and-half and water slowly, stirring gently and continuously.

Step 4

Add the chicken bouillon cube. Continue to stir, and allow it to dissolve fully.

Step 5

Add the chicken, buffalo wing sauce, and cheddar cheese. Stir until everything is well mixed. Then, add the salt and pepper to suit your tastes.

Step 6

Stirring occasionally, reduce the heat to medium-low. Let the soup simmer for approximately 10 minutes or until the cheddar is completely melted. Transfer to serving bowls, and enjoy!