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The original was posted on /r/askculinary by /u/yarlow on 2023-09-17 03:23:30.

This feels like a silly question. But today i was making some soup and added what I thought was all my seasoning, but after bringing it to a boil and putting in a raw chicken breast I realized I should have added salt because I used low sodium broth. So I was thinking about if it was safe to taste test it.

Ive always assumed it was unsafe to taste a broth while the chicken was cooking, but the water is boiling over the 165 degrees of safe chicken so then would all the bacteria be killed? What do you guys think?