Place the whole chicken, tomatoes, onions and bay leaves into a pressure cooker.

Cover with water to about an inch from the top of the pan.

Bring to the boil then place the lid on to pressure cook for 45 - 60 mins - it will depend on your individual cooker, and how big your chicken is!

When the chicken is cooked, remove it from the pot and set to one side. Sieve the other ingredients into a bowl, saving, of course, the soup! The onions, tomato and bay leaves can be discarded.

Return the liquid to the pot - you may need to add more water - if you do, add boiling water from the kettle to keep the temperature up. You may find you need to add either a stock cube or two or salt to add more flavour now that you've diluted it. This is all down to personal taste.

Add the pasta and cook for 10 - 20 minutes, depending on the type you have used.

Meanwhile, remove the chicken meat from the bones and shred. We serve the chicken separately so we can add as much as we like - you could also add it to the soup if you wish.

Serve in warmed bowls.