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For the chicken broth:
Fill dutch oven or soup pot with water.
Add chicken bones or raw chicken, remaining ingredients.
Bring to a boil, then simmer for 2 hours.
Let cool, then pour through a colander.
Remove chicken meat from bones, discard vegetables and seasonings.
Store broth in the refrigerator or freezer.
For the Noodles:
Mix flour and salt in a bowl.
Whisk water, egg, and egg yolks; add to flour to make a dough.
Roll out dough, cut into noodles, and allow to dry.
For the soup:
Combine chicken broth, vegetables, and chicken in a pot and bring to a boil.
Simmer until veggies are tender.
Cook noodles separately, then strain and toss with butter.
Serve soup and noodles separately.