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Gather the ingredients.

In a medium-to-large heavy-bottomed stockpot or Dutch oven, heat the oil over medium heat. Once the oil is hot, add the onion, celery, garlic, carrots, and thyme and stir occasionally. Cook until the onions are fragrant and translucent, or about 4 to 6 minutes.

Add the 2 tablespoons of flour, whisking constantly until well combined. Cook until the flour smells slightly toasted, for about 30 to 45 seconds.

Gradually add the stock, whisking constantly. Bring to a boil and turn down the heat to medium-low. Add the chicken and cook covered for 20 to 30 minutes, stirring from time to time.

While the chicken cooks, make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder, soymilk powder, and salt until just combined. Using a pastry blender or a knife, cut in the margarine until the mixture resembles fine crumbs. Alternatively, sift the dry ingredients into a food processor, add the cold margarine, and pulse a few times until it resembles crumbs.

In another bowl, whisk together the egg white (if using) with the soymilk and gradually stir into the flour mixture until just combined.

While the broth is simmering, drop in about 2 tablespoons of batter at a time and cover.

Add fresh parsley and salt and pepper to taste. Cook until chicken and dumplings are cooked through, for about 20 to 25 minutes.

Serve hot, and enjoy.