I made some chicken stock about a year ago then made vegetable soup out of it a couple days ago. I ate some then refrigerated the leftover soup. Is it safe to reheat the soup from the refrigerator? Reheating the soup would be reheating the stock a second time. I've learned to be careful with the chicken soup I make because I've gotten food poisoning at least twice from it. The first time I let the frozen chicken thaw too long until the water it was thawing in became warm, but the last time I cooked the chicken on low heat for a long time after thawing the chicken in the refrigerator a couple days. Could the temperature have been too low to kill the bacteria e.g. can making chicken soup in a crockpot be dangerous? Thanks for any replies.