Yes and no. It depends on how you like your soup.
The brownish foam that appears when you cook chicken meat is mostly a mixture:
- proteins from meat, especially myoglobin and other soluble proteins
- small particles of protein and tissue that come out of the meat during heating
When the water is heated, these proteins coagulate and come to the surface, where they combine with the water and create grayish, white or brownish foam.
