Buffalo Chicken Soup


1 sm. onion – chopped
2 ribs celery – chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 – 1/2 cup buffalo wing sauce – to taste
4 oz. process cheese food (Velveeta┬«) – cubed, low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt


In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.

Stir flour into pan; slowly whisk in milk and broth.

Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.