Why does chicken look undercooked in noodle soup?

Chicken in noodle soup often appears to be undercooked due to several factors:

1. Protein Denaturation: When chicken is cooked, the proteins in the meat undergo a process called denaturation. This causes the proteins to unravel and become more opaque, giving cooked chicken its white color. However, in noodle soup, the chicken is cooked in a liquid environment, which can slow down the denaturation process. This means that the chicken may appear pink or translucent even after it has reached a safe internal temperature.

2. Optical Illusion: The presence of broth and other ingredients in noodle soup can create an optical illusion that makes the chicken look undercooked. The light refraction caused by the liquid and ingredients can alter the way we perceive the color of the chicken, making it appear less cooked than it actually is.

3. Cooking Method: The cooking method used for the chicken in noodle soup can also affect its appearance. If the chicken is cooked at a lower temperature for a longer time, it may retain its pink color even after reaching a safe internal temperature. Additionally, if the chicken is cut into thin slices or small pieces, it may cook more quickly, resulting in a paler appearance.

4. Carry-Over Cooking: When the chicken is removed from the heat, it continues to cook due to the residual heat within the food. This carry-over cooking can further contribute to the appearance of undercooked chicken in noodle soup.

5. Internal Temperature: The most accurate way to determine if chicken is fully cooked is to use a meat thermometer to measure the internal temperature. According to the USDA, chicken should be cooked to an internal temperature of 165°F (74°C) to ensure food safety. If the internal temperature of the chicken in your noodle soup has reached 165°F, it is safe to consume, regardless of its appearance.