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.

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.

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).

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!