4 lb. chicken
2 c. water or chicken stock
Salt and pepper to taste
1 bay leaf
1 (8 oz.) noodles
2 cans cream of mushroom soup

Cook cut-up chicken at medium heat for 20 minutes. Regulator should jiggle at a steady slow pace. When done, let it cool on its own. Cook noodles as per directions. Mix 1 can soup with 1 can milk or 1 can chicken stock. Drain noodles and mix into soup. Put chicken into soup and mix. If 2 cans of soup are used, add 1 can of milk and 1 can of stock.