Cooking Steps

In a large pot, bring the broth to a boil and add the onion, carrot, celery, garlic and salt and pepper.
Turn down to a simmer and add the two chicken breasts
Depending on the thickness of breasts, cook the chicken completely, about 10-15 minutes
Remove the chicken and once it’s cool enough to touch, chop it or shred it and return it to the simmering soup

Noodles:

Whisk the eggs in a mixing bowl
Add the remaining ingredients and stir until dough forms
If it seems too sticky add a tiny bit more almond flour. It its crumbly, read my comment in Quick Notes below
Place a piece of parchment paper on the counter and spray it with coconut oil spray or lightly brush oil onto the paper and place dough on it
Take another piece of parchment and do the same to one side and place on top of the dough. this keeps the dough from sticking
Roll out the dough to no less than 1/4 inch thick. If these are to thin, some of noodle will disintegrate. I think a bit over 1/4 inch is best
With a sharp knife or pizza cutter, cut noodles into desired width and length, they will grow a bit wider once cooked
Place the cut noodles in the simmering broth, cover and cook for 3-5 minutes or until desired tenderness
Remove pot from heat and serve

Quick notes

*I use farm fresh eggs that tend to be a bit smaller. If your dough is crumbly after you’ve completely mixed it, you may need to add another egg or half an egg (whisk and pour just half).

*These noodles are also so good boiled in hot water and toss with butter and sea salt!!