Heat a cast iron skillet over medium heat. Season chicken breasts with salt and pepper. Add olive oil to the skillet, then add in chicken breasts and brown on both sides. About 3-4 minutes per side. Remove from the skillet, then shred or cut into bite sized pieces. Set aside.
Add butter to the skillet, along with onions, carrots, and celery. Season with a pinch of salt and cook until vegetables are softened. About 5-7 minutes. Stir in xanthan gum to thicken.
After vegetables are softened, add in garlic, Italian seasoning, black pepper and lemon zest. Cook until garlic is fragrant, about 30 seconds.
Add the chicken broth, lemon juice, minced parsley and chicken. Gently simmer for about 20 minutes while you prepare the dumplings.
In a separate bowl, combine almond flour, whey protein isolate, Xanthan gum, baking powder, dried seasonings, salt and pepper. Whisk to combine, then add in the egg and melted and cooled butter. Stir to form a dough, then roll into balls. Drop the dumplings into the soup, along with heavy cream (if using) then gently simmer, covered for 15 minutes.
Serve with fresh parsley and black pepper. Enjoy!
This will save for about 5 days in an airtight container in the fridge.