Combine the chicken broth and diced celery in a large heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce to a simmer for 8 minutes or until the celery is tender.

Lower the heat to medium-low. Add the cubed cream cheese and ranch dressing to the pot. Whisk continuously until the cream cheese has completely melted and the liquid base is emulsified and smooth.

Integrate the buffalo wing sauce and the shredded rotisserie chicken into the creamy base.

Allow the mixture to simmer for 10 minutes, stirring occasionally to prevent the dairy from scorching on the bottom of the pot.

Gradually add the shredded cheddar cheese in small handfuls, stirring after each addition until the cheese is fully incorporated and the soup has reached a thickened consistency.

Remove from heat immediately once the cheese is melted to maintain the emulsion. Serve warm.