Note: I used leftover fire-eater chicken that has a nice kick to it. If you are using rotisserie or other 'tame' chicken you might want to add some hot sauce or cayenne to the soup for a little kick.

Place butter in a large pot over medium-high heat.

Once melted, add the celery and onion and cook until both are tender.

Stir in the flour and cook 2 minutes, stirring constantly.

Stir in the half-and-half and water.

Add the bouillon and stir to dissolve.

Add the chicken and wing sauce.

Bring to a boil and reduce heat to a simmer.

Stir in the cheese and season with salt and pepper to taste.

Simmer 10-15 minutes, stirring occasionally.