Buffalo Chicken Soup

Adapted from www.auntpurplescooking.com - I like to use boneless, skinless chicken thighs for this, but you can use breasts too.

• Ready In: 30 mins
• Serves: 8

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

Directions

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