Can anybody tell me why my chicken noodle soup turns reddish-brown?

Sometimes as I cook chicken noodle soup it turns a deep reddish-brown (mostly brown but a hint of red). This normally happens soon after I start cooking, and it changes back to its normal color soon after I add noodles. My guess is the chicken has something to do with this, as when I first noticed this I had forgotten the chicken. The recipe I use is carrots, celery, onions, water, noodles, turmeric, Italian seasoning, chicken bouillon cubes, and a bay leaf.

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Post Author: MNS Master