Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5–7 minutes until softened and fragrant.

Whisk together 1 cup of plain yogurt with 1 cup of warm water until smooth. Add to the pot with 3 cups of chicken broth, 2 cups of shredded cooked chicken, 2 bay leaves, and 1 teaspoon of dried thyme. Bring to a low boil.

In a mixing bowl, combine 2 cups of gluten-free flour, 1 tablespoon of gluten-free baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add 2 whisked eggs and stir until a sticky dough forms.

Drop dollops of the dumpling dough into the boiling broth, leaving space between each. Cook uncovered for 10–12 minutes until they rise, then cover and simmer for an additional 5 minutes.

Remove bay leaves, ladle into bowls, and garnish with minced chives or parsley. Serve warm and enjoy!