Buffalo Chicken Soup

Ingredients

• ¼ cup butter
• 3 stalks celery, diced
• 1 small onion, diced
• ¼ cup all-purpose flour
• ¾ cup half-and-half cream
• 3 cups water
• 1 cube chicken bouillon
• + 4 more ingredients
• • 2 cups cubed cooked chicken
  • ¼ cup buffalo wing sauce, or more to taste
  • 1 ½ cups shredded Cheddar cheese
  • salt and pepper to taste

1. Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liqui...

View full recipe at SpringPad