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1
In a large stockpot( I use a 8 qt) place your chicken 1/4 and fill with water to about half way.
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2
enough to cover your chicken and maybe 2 in above.
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3
Add your garlic powder and seasoning salt.
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4
Boil for about 30 to 45 minutes on high.
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5
Remove chicken, and let cool.
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6
DO NOT DISCARD LIQUID!
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7
In the meantime.
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8
remove about 4 C of the broth.
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9
and set aside to cool or place in freezer for faster cooling.
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10
Once your chicken is cooled, remove the meat from the bones, and discard bones and skin.
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11
And Place meat into the pot with the liquid that you boiled the chicken inches.
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12
Now, turn your heat to medium to medium-low.
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13
Open a can of the refrigerated biscuits, and roll them in your hands to make a rope shape, and start cutting them up, the size that you cut them is up to you, I cut them to bite size due to my kids.
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14
As you cut them place them in the pot with the chicken until you have all of them into the pot.
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15
Now while your pot is simmering, take the cooled liquid that you set aside earlier, and slowly add the flour and whisk.
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16
If you add the flour too fast it will clump and then you will have to sit there and mash out the clumps.
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17
Add the liquid to your pot.
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18
Now let everything simmer for about 30 - 45 minutes.
