Homemade chicken noodle soup. A couple of different modern techniques were used. First, I made some amazing roast chicken stock using half a leftover roast chicken, plus 4 bone-in, skin-on chicken thighs that I browned for a while. All that went into a pressure cooker for 2 hours with some browned, quartered onions (skin and all), celery, carrots, smashed garlic, peppercorns, thyme, and salt. After I cooled and refrigerated it, the stock has so much gelatin in from cooking the chicken bones under press that it's basically chicken-flavored JELL-O. It liquifies again as it is warmed. And it has a beautiful rich, dark color.

The second modern-ish change is that I used a sous vide water oven to cook the 2lbs. of boneless, skinless chicken breasts. I seasoned them with olive oil, sea salt and fresh ground black pepper, then vacuum sealed them and cooked them for 2.5 hours at 140°. The diced chicken and any extracted juices are all going into the soup. Cooking chicken this way lets you cook it to a temp where it doesn't dry out at all and vacuum sealing it concentrates the chicken flavor.