If it was at room temperatures all night, don't take a chance! I can understand how you would hate to toss what should be perfectly good food, but NOTHING is worth risking your health!
Rusty

I leave soup and stock on the stove all night all the time. I bring it to a boil in the a.m., let it cool and refrigerate it. Never made myself nor anyone else sick.

I've done it too, and reheated it without problem. But according to the Fed, it's a no-no:

Common Food Safety Questions

The reason you don't want to use that is that while boiling will kill any live bacteria, they can leave dangerous toxins behind. Not worth it. Toss it.

I would boil and use or boil, quick cool in ice and freeze even though every book will tell you not to.

Rule of Thumb I knew was - over two hours at room temp - toss. Don't eat it.

Case in point: the shelf life of a gallon of milk [generally 10 days] is [approx] knocked in half for every half hour it spends on the counter. 2 hrs on the counter for a brunch and it's useless by the next day.

My only right to say anything comes from 7 yrs working in restaurants and their standards are more liberal than your garden variety household.

nibblin, I'd toss it. Sorry. Well, unless you are like me and your house is like a refrigerator most days, LOL.

Annie

How warm is your kitchen? If it's like mine (about 60 degrees at night), I'd keep it. Plus it probably has salt in it to deter bacteria growth.
But if you are inclined to throw it away do it - I've also had food poisoning - not fun (and not worth it).

If it was sealed with a tight-fitting lid when hot and the lid stayed on while it cooled, in theory all bacteria in the pot are dead and it's nice and sterile in the pot, sort of like canning. Should be fine. I'd probably toss it. :)

- You should ALWAYS cool pans of hot soup/stew/chili, etc., in an ice water bath in a deep sink or an ice chest big enough to accomodate a large pan, to bring the temperature down quickly after it's completed cooking. Stir occasionally to get the hotter inside foods to the outside where the cooling is happening. Add more ice as needed to keep it cold.

- Never leave it sit out to cool at room temperature.

- Never place large quantities of hot soup/stew/chili in the refrigerator to cool because it will bring the temperature of the refrigerator down below the food safe temperature for cold foods - 40°F. The outside of the bulk amount of soup may cool, but the inside can remain at an unsafe food temperature where bacteria can foster and develop into a toxin.

The food was in the danger zone (40°F - 140°F) for over 2-hours and should be tossed.

We had an episode of food poisoning at a church soup dinner here in town a few weeks ago because they didn't follow the food safety rules concerning cooling, refrigerating, and reheating. Played Russian Roulette just one too many times with food.

-Grainlady

I'd toss it.

Just as Grainlady said is what we've learned from the Health Dept. Stock like this needs to be refrigerated not left in a lukewarm pot for long. Reboiling will not kill them but can possibly kill you or someone who eats it. Also, transfer to a smaller container, no deeper than 4 inches so that it cools quickly before toxins develop. This is how food poisoning happens. Just toss it and don't look back.