In a 9 x 13-inch baking dish, add the six packages of ramen noodles breaking each block of noodles in half before adding it to the dish; set the flavor packets aside.
Top the noodles with 8 cups of boiling water. As the noodles soak, stir them occasionally to ensure they are evenly cooked, about 10-15 minutes.
Meanwhile, chop the broccoli into 1-inch pieces. Chop the celery and red onion; place into a large mixing bowl; set aside.
VINAIGRETTE: To a pint jar, add the apple cider vinegar, vegetable oil, sugar, black pepper, and 4 of the chicken flavor packets from the noodles. Place a lid on the jar and shake until the sugar has dissolved; set aside.
The noodles should be ready. Strain off the water and rinse the noodles with cold water. Shake off the excess water.
Add the noodles and almonds, to the bowl with the veggies. Pour the dressing over the top. Using your hands or a large spoon, toss everything together until it’s evenly coated with the dressing.
Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least one hour before serving.