In a bowl, combine 2 cups flour, 1 tablespoon baking powder, 1 tablespoon parsley and 3/4 teaspoon of salt to prepare the dumplings.

In a small saucepan, bring 1 cup milk and 3 tablespoons butter to a simmer over low heat and season with black pepper.

Add the milk mixture to the dry ingredients and stir to combine the dumpling dough.

In a large saucepan, heat 1 tablespoon canola oil over medium heat.

Add 3 carrots (cut into 1/2-inch rounds), 1 chopped sweet onion and 1 peeled and cubed sweet potato to the saucepan.

Cook until the onions are translucent, 3 to 5 minutes.

Add 2 finely chopped garlic cloves and cook until fragrant, 45 to 60 seconds.

Add 6 cups chicken stock and bring to a boil over high heat.

Reduce the heat to simmer.

Add 2 pounds cubed chicken breasts and 2 sprigs of thyme.

Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock to form dumplings.

Cover and simmer until the dumplings and chicken are cooked through and the vegetables are tender, about 20 minutes.

Remove one dumpling from the pot and let it cool slightly to test for doneness.

Halve the dumpling with a chef's knife.

If the center looks dry, it is cooked.

If the dumpling looks gummy or wet, let them cook a bit longer.

Stir in 10 ounces of baby spinach, cover, and continue cooking for an additional 30 to 45 seconds.

Taste and adjust the seasoning with salt and pepper.

Ladle into warmed bowls and serve immediately.