In a soup pot, melt butter and get your veggies ready. I do use the celery leaves in a lot of my recipes.
When the butter is melted, add the onion and celery to the pot.
After a few minutes, add the garlic and seasonings. Cook a few few minutes after adding the garlic, then add the chicken broth.
Cook a few minutes. Add the veggies, chicken, and heavy cream. Allow the soup to simmer for a few minutes. Taste and adjust seasonings if needed.
For the biscuits, preheat the oven to 350 degrees. Prepare your pan. In a mixing bowl, mix your dry ingredients.
Beat your eggs, add eggs, melted butter, sour cream, and heavy cream to the dry mix.
Mix together. Add shredded cheese.
Drop by 1/4 cups onto the pan. Use wet fingers to form the biscuits into better shapes. Bake for 12-18 minutes, until done. When baked, mix together the topping and brush on top of the biscuits.
Serve hot with the soup.