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To make soup, heat a large pot over medium heat. Add butter, carrots, onion, celery, garlic, salt, and pepper. Cook for 5 - 7 minutes, until vegetables become tender.
Add the flour and cook for 5 more minutes, stirring often.
Pour vegetable mixture and chicken broth into a blender or use an immersion blender and blend until smooth.
Return to pot and add heavy cream and hot wing sauce over medium heat. Bring to a boil and then reduce heat to a simmer. Let simmer for 30 minutes.
Add pulled chicken and heat for 5 minutes.
To serve, ladle soup into bowls. Top with garnishes of choice -- sour cream, blue cheese, green onions, homemade croutons.
Homemade Croutons:
In a medium saucepan, melt butter and olive oil. Add the bread cubes to the pan and stir to coat. Cook until golden -- 6 - 8 minutes. Season with a sprinkle of salt. Serve on top of the soup.