Virus Killing Soup - cooking recipe

Ingredients

one whole chicken
15 -30 garlic cloves, minced (I used about 1 1/2 bulbs)
1 tablespoon salt
3 -4 fresh thyme sprigs
fresh rosemary sprig
1 teaspoon cayenne pepper
ground black pepper
2 (32 ounce) boxes chicken broth
vegetables of choice
carrot, onion, a stalk of celery, fennel bulb, leeks, red pepper, frozen green beans, peas, zucchini, flat l
1/2 cup white wine
1 (8 ounce) can diced tomatoes

Preparation

Put the chicken, garlic, salt, thyme, rosemary, cayenne and black pepper in a big pot.
Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit.
Chop the veggies and saute them in oil until tender. Add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich.
Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add frozen green beans, peas, zucchini, flat leaf parsley.