<<<<Leave [chicken soup] on the stove and bring to a boil once every 24
hours>>

Sounds risky.  Pathogenic bacteria grow in hazardous foods when the internal
temperature of the food is between 40 - 140 F.  Some pathogens,
staphylococcus aureus for instance, produce heat stable toxins that are not
affected when reheating the product to a boil.>>

  My experience and understanding with stockpots left on the stove is that
they are always left simmering, and the temp is increased on them once a
day.


Siobhan