In a medium sized sauce pan, start heating chicken broth on medium heat.
In a separate bowl, whisk the sour cream, milk, cornstarch and black pepper until smooth.
Pour this mixture into the chicken broth, whisking it to incorporate into the broth. Raise heat to medium high and, stirring occasionally, cook until it just starts to boil. You don't want a hard boil, or the sour cream and milk may separate from the broth. But you want it to heat long enough to thicken the soup.
Once the soup has thickened just a bit, add Frank's hot sauce and the cooked chicken.
For the bleu cheese toasts, place sliced baguette onto baking sheet and spread a thin layer of butter on slices.
Place under broiler and broil just until edges begin to turn golden.
Remove from oven, sprinkle with bleu cheese and broil again until cheese begins to melt.
Sprinkle extra hot sauce if desired and serve soup with toasts on the side. Garnish the soup with a rib of celery, also. It looks cool but doesn't really taste good in the soup.