Chicken Protein Noodle Soup

In a stockpot, heat the butter over medium-high heat. Add the celery, and onions and sauté until the veggies are soft, about 3 minutes. Add the chicken and saute for 1 minute per side or until seared on the outside.
Add the broth, ginger (if using), parsley, salt, pepper, marjoram, and bay leaf. Simmer, uncovered, for 30 minutes, or until the chicken is no longer pink inside.
Meanwhile make the protein noodles, place all the ingredients into a blender and purée until smooth.
Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.
Remove from pan and repeat with remaining batter.
Place 4 cooked crepes together in a stack. Roll up like a jelly roll and slice into fettuccine noodles.
Add the noodles to the chicken soup and simmer for 2 more minutes.
Remove from the heat, remove the bay leaf, and serve. Store in an airtight container in the refrigerator for up to 5 days. If you plan to freeze the soup, do not add the noodles (either type) until you reheat it.