" If you see bubbles roiling in a pot of water, you know that it’s reached 212°F. At this temperature, water can kill pathogenic bacteria. To be on the safe side, when reheating soupy leftovers or your freezer stash of chicken stock, make sure to bring them to a boil to kill bacteria "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking