Buffalo chicken soup

• 12 oz. Bottle of Franks buffalo wing sauce
• 1 1lb. bag breaded popcorn chicken 2 celery stalks diced
• 1 tablespoon butter
• 1 tablespoon flour
• 1 half pint heavy cream
• 1 cup milk
• 32 oz. chicken stock
• 1 tablespoon honey
• 2 tablespoons Thai sweet chili sauce (optional)
• Salt and pepper to taste
• Garnish
• Blue Cheese
• Celery

In 8 quart pot over medium heat add butter. Allow butter to melt and add celery

And cook for 3 minutes. Add flour cook for 2 to 3 minutes or until it smells a little nutty and no longer like raw flour. Slowly add chicken broth while constantly whisking. Add cream and milk and whisk all together then add Frank’s buffalo sauce. Add honey and Thai sweet chili sauce mix well taste and season with salt and pepper to taste. Add warm cooked chicken and serve.

Garnish with celery and Crumbled Blue cheese

Serves 6 – 8