Why does the chicken in noodle soup look pink and undercooked?

* Myoglobin: Chicken meat contains a protein called myoglobin, which is responsible for carrying oxygen. Myoglobin gives raw chicken its reddish-pink color. When cooked, myoglobin breaks down and changes color. However, the extent of the color change depends on the type of chicken and cooking method.

* Dark Meat vs. White Meat: Dark meat (legs and thighs) contains more myoglobin than white meat (breast), so it will have a deeper, more pink color even when cooked.

* Cooking Temperature: Cooking chicken to a safe internal temperature of 165°F (74°C) is crucial. However, some cooking methods, like slow cooking, can result in the chicken turning a pale pink color even when cooked thoroughly.

Here's how to determine if your chicken is cooked properly:

* Internal temperature: The safest way to ensure your chicken is cooked through is to use a meat thermometer.

* Texture: Cooked chicken should be firm and not jiggly.

* Juice: When you cut into cooked chicken, the juices should run clear, not pink.

If you're unsure about the safety of your chicken, it's always better to err on the side of caution and cook it a little longer.

Note: If the chicken is still pink and has a raw texture, then it is likely undercooked and should not be eaten.