Step 1

To a pot add in the butter. Once the butter is melted, add in celery, carrots, onions, salt, cracked black pepper, and adobo seasoning. Saute that medium heat for about 5 minutes. Then, add in the garlic and saute that for about 10-15 minutes until the veggies are translucent and fragrant.

Step 2

Now, shake in 4 tbsp of flour, give that a whisk, and then add in the roasted chicken bouillon base. Whisk that continuously for a few minutes. Then, pour in the chicken stock and whisk everything together for about a minute. Lastly, pour in the evaporated milk, give that a stir, and bring the pot to a boil.

Step 3

While that is coming to a boil, shake about a ¼ cup of flour onto a large cutting board. Place your biscuits on the floured surface and roll them out with a rolling pin just until they are double the size. Then, take a pizza cutter or knife and cut the rolled out biscuits into three pieces vertically and cut it two times horizontally (so you get about nine pieces from each biscuit).

Step 4

Once the pot has come to a boil, lower the heat to a low simmer, add in the shredded chicken, and give that a stir. Then, add in the cut up biscuits and push them down so they are submerged in the soup. Now, cover the pot with the lid and let it simmer on a low heat for about 20 minutes. Serve & enjoy!