You’re taking some considerable risk with that because sometimes the illness is not caused by colonization of bacteria in the body, but by consuming substances that the bacteria leave behind as part of their metabolism. These toxins can be resistant to the temperatures we achieve when cooking meat, especially since boiling isn’t going to go beyond 100°C. If anything, you might be diluting the toxins a little, but they’re still in the soup. Here’s a thorough article on bacteria and their toxins in meat: www.ncbi.nlm.nih.gov/pmc/articles/PMC7152306/

I think it would be a good idea to postpone risky meat and preparation until you speak with a legit expert on the matter.