1. Make the Broth: Place the whole chicken and bay leaves in a large stockpot. Cover with water (about 6-8 cups). Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Skim any foam from the surface.

2. Sauté Vegetables: About 10 minutes before the chicken is done, heat oil in a separate large soup pot. Sauté the chopped onion, carrots, and celery for about 5 minutes until they begin to soften.

3. Combine Soup Base: Carefully strain the hot broth from the chicken pot into the pot with the sautéed vegetables. Let this simmer while you handle the chicken.

4. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and add it to the soup pot. Season with salt and pepper.

5. Mix Dumpling Batter: In a medium bowl, whisk the dry dumpling ingredients (flour, xanthan gum, baking powder, parsley, salt). Add the beaten eggs and 1 cup of chicken broth, mixing with a spatula until just combined. The batter will be thick and sticky.

6. Cook the Dumplings: Ensure the soup is at a steady, gentle simmer (not a rapid boil). Drop rounded tablespoonfuls of the batter into the simmering soup.

7. Steam and Serve: Once all the batter is in, cover the pot with a tight-fitting lid. Cook for 20 minutes without lifting the lid. Taste and adjust seasoning, then serve hot, garnished with fresh parsley.