Step 1

Boil the chicken meat and debone it. Peel the eggplant and cut it into fine cubes.

Step 2

Cut the rest of the vegetables into suitable pieces. Strain the chicken broth and pour it into a suitable pot. Add the vegetables and boil on low heat.

Step 3

Once the vegetables soften, add the chicken meat. Season with salt and boil another 10 min. Add the vermicelli (about 3-4 tbsp).

Step 4

Boil another 2-3 min. Sprinkle with parsley.