My Mother's Buffalo Chicken Soup

Buffalo Chicken Soup (serves 12)

6 bunches green onions chopped
6 cups diced cooked chicken
9 stalks celery chopped
1 ½ cups chicken wing sauce
¾ cup butter
12 ounces Velveeta cheese
¾ cup flour
1 ½ teaspoons cayenne
3 cups milk
1 ½ teaspoons celery salt
1 ½ cups chicken broth
1 ½ teaspoons garlic powder

1) Sautee onions and celery in butter until tender (about 15 minutes)
2) Stir in flour until smooth.
3) Slowly add milk and broth.
4) Add remaining ingredients and simmer, stirring occasionally until cheese has melted.

Serve with celery and breadsticks.