Dry cured chicken with bad odor
Don't eat it! The soup or the chicken.

Chicken meat may contain bacteria (inside the meat, not just surface) and can grow.  Even if you've kept in the fridge for the weeks, it can still carry enough bad bacteria to seriously harm you.  From what I know, the meat and fat structure of chicken doesn't lend it to curing in open air and long term.  

If you are in fact trying to make a beef-jerky or cured sausage style and then cook in the soup to give the soup flavour and maintain decent flavour in the chicken, then you should be doing it differently.

You can dry cure the chicken in a dehydrator set to temperatures above 140&deg;F as in this recipe.

For the soup: you'll need a soup base that is nearly as salty as the chicken (say %6 solution) so the salt doesn't leave the chicken and try to establish a new equilibrium between the saltiness of the chicken and soup.

This may mean that you might have to hold a portion of your soup back to add after the chicken is pulled out so it becomes less salty, but maintain the chicken flavour.