Crockpot Buffalo Wing Soup

1  lb.		poached boneless skinless chicken breasts
1/4  cup		yellow onion, chopped
3		stalks celery,s chopped
1/4  cup		unsalted butter
1/4  cup		flour
2  cups		1% milk
3/4  cup		chicken broth
4  ounces		shredded fat free extra sharp cheese
1/2  cup		hot wing sauce
1/2  teaspoon		celery salt
1/2  teaspoon		garlic salt

Tip: Click on the ingredient links to learn the nutritional information for all the Crockpot Buffalo Wing Soup ingredients. The serving size for any ingredient in Crockpot Buffalo Wing Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

A 4 to 6 quart crockpot will work well for this soup.

Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and place it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)

Stir in the flour and butter mixture. Add hot sauce.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.