Pour Chicken Broth into a large soup pot. Bring to a boil. Turn the heat down to simmer and add the cream cheese, ranch dressing and the velveeta. Stir with a wisk so the cheeses melt. Be careful not to scorch the cheese. Set aside but keep hot. Stirring every once in a while.
Melt the butter in a fry pan and cook the celery and onions until they are tender. Add the flour and stir. Then pour this in the soup pot stir until it is well blended.
Slowly cook the chicken in a fry pan, don't add oil or anything, the juice from the chicken will keep it from over browning. When the chicken is cooked add the entire bottle of red hot and the pepper. Stir it and let it simmer for a minute. Then pour it into the soup pot.
Add the Cheddar cheese to the soup pot and stir it until the cheeses are all melted.
I pour the finished soup into a crock pot and serve from there.