Buffalo Chicken Soup - cooking recipe

Ingredients

2 lbs chicken thighs
1/2 cup green onion, sliced
1 cup celery, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 cup milk
14 ounces chicken stock
1 cup water
1/2 cup hot sauce (Franks wing sauce is good)
4 ounces Velveeta cheese
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt

Preparation

In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
Simmer, stirring occasionally, until cheese has melted.