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In a 6-8 quart stockpot over medium heat, melt butter and add onions, carrots,and celery, salt and pepper. Saute for about 5 minutes until the vegetables are translucent. Add the garlic and thyme followed by the flour. Stir for 2 minutes to cook out the flour.
Pour in the chicken stock and using a whisk stir in the chicken base. Stir with a wooden spoon until the base is mixed in and there aren't any lumps. Lower the heat and simmer for 15 minutes until thickened.
Taste the broth for seasoning. Adjust to your taste.
In a medium mixing bowl, beat the egg. Add in the ricotta and parmesan cheese. Whisk until smooth.
Add in the flour, baking powder, salt and parsley and mix until combined.
The dough will be thick. Don't worry!
Using a large spoon, form a large, round of dumpling dough and release into the broth. Repeat until all the dough is used. You should get approximately 12-14 dumplings.
Cover the soup with a tight fitting lid and simmer over low heat for 10-15 minutes until the dumplings are cooked through. Stir in the apple cider vinegar.
Ladle the soup and approximately 2 dumplings into each bowl. Serve with extra grated parmesan cheese.