Buffalo Chicken Soup

1 small onion, chopped
2 ribs celery, chopped
1/4 c butter
1/4 c flour
1 1/2 c fat free, skim milk
1 1/2 c chicken broth
2 c white meat chicken
1/4 c buffalo sauce
4 oz light velveeta
1/2 t cayenne pepper
1/2 t celery salt
1/2 t garlic sauce

Saute onions and celery in butter over medium-high heat until tender. Stir in flour, and slowly whisk in milk and broth. Stir in remaining ingredients and simmer over medium-low heat.