Add chicken breast, cook until outside browns slightly. .

Add celery, carrots, and garlic, cook for one minute. Add broth and turnips, bring to a boil. Set a timer for 15 minutes.

Once the time is up, add the heavy cream and frozen peas (if using) to the pot. Stir well to combine.

Mix summer savoury and xanthan gum, add to the soup and mix well to combine. Add to the pot, stir well to combine, and season soup with salt, pepper, and additional savoury, to taste.

Turn heat down to lowest setting, keep warm, while making the dumplings:

In a medium sized bowl, mix together almond flour, protein powder, coconut powder, parsley or savoury flakes, baking powder, xanthan gum, and salt.

Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add almond milk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. Dough should be slightly sticky - if it’s VERY sticky, add a small amount of protein powder.

Bring soup back to a simmer.

Drop rounded tablespoons worth of dough into simmering soup.

Cover and simmer on low for 15 minutes WITHOUT LIFTING THE LID.

Serve hot.