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Ingredients

¼ cup butter 3 stalks celery, diced 1 small onion, diced ¼ cup all-purpose flour 2 cups chicken broth 1 cup water ¾ cup half-and-half 2 cups cubed, cooked chicken 1 ½ cups shredded Cheddar cheese ⅓ cup buffalo wing sauce, or more to taste ¼ cup creamy tomato soup salt and ground black pepper to taste ¼ cup crumbled blue cheese, or as needed

Nutrition Info

293.8 calories carbohydrate: 8.1 g cholesterol: 77.7 mg fat: 21.5 g fiber: 0.5 g protein: 16.8 g saturatedFat: 11.8 g servingSize: - sodium: 814.1 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
Sprinkle flour over the celery mixture, cook and stir until the flour absorbs into the butter, about 2 minutes.
Stream chicken broth, water, and half-and-half into the flour mixture while stirring, add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.

8 servings

This creamy chicken soup with onion, celery, and Cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.