Put the whole chicken in a large pan and cover with water and add the bay leaves. It will take about six to eight cups of water to cover the chicken.
Bring the pot to the boil and then simmer with the lid on for about an hour, you can skim off the foam and scum from the top of the water as you go.
While the soup is simmering prepare the onion, carrots and celery as directed.
Add the broth from the chicken to the pan with the vegetables and let it simmer on a medium heat for a few minutes.
The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the pan with the soup.
Taste the soup and season, garnish with chopped parsley and serve.