Rustic Indulgence: Chicken Gnocchi Soup & Biscuit Duo

Kiana's Chicken Gnocchi Soup
Apdapted from The Cozy Cook

4 tablespoons butter
1 small yellow onion, diced
1 stick of celery, diced
½ cup carrots, julienned
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups half & half
4 cups chicken broth
½ teaspoon thyme
½ teaspoon mustard powder
1 lb. boneless skinless chicken breasts
Salt and pepper, to taste
16 oz. potato gnocchi
1 cup fresh spinach, roughly chopped
1 pinch red pepper flakes

In a large soup pot, start with medium heat to melt the butter, then add onions, celery, and carrots. Cook 5 minutes until soft. Stir in minced garlic and cook for 1 minute before sprinkling in the flour. Stir together with veggies and let the flour turn golden, about 2 minutes. Slowly pour in broth and half & half, stirring the whole time to avoid breaking the roux. Add thyme and mustard powder. 
Nestle the whole seasoned chicken breasts into the broth and bring to a gentle boil, then reduce to a simmer. Cook chicken for 10–15 minutes. Remove chicken and let rest for 5 minutes before dicing and returning it to the pot.
Continue simmering until the broth thickens slightly. Stir in gnocchi, cook until tender - about 5 minutes - before reducing heat to low. Finish by stirring in spinach, red pepper flakes, and salt and pepper to taste.

Cheddar Bay Biscuits
Apdapted from Simple Joy

2 cups all purpose flour 
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon garlic powder
½ teaspoon salt
½ cup unsalted butter, (cut into 1 inch pieces)
1 cup mild or medium cheddar cheese (shredded)
1 cup buttermilk

Butter Topping:
3 tablespoons unsalted butter, melted 
1 garlic clove, minced
1 teaspoon dried parsley 
1 tablespoon Olivelle Garlic & Herb Olive Oil
½ teaspoon garlic powder