How to cook
Boil the chicken meat and debone it. Peel the eggplant and cut it into fine cubes.
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.
Once the vegetables soften, add the chicken meat. Season with salt and boil another 10 min. Add the vermicelli (about 3-4 tbsp).
Boil another 2-3 min. Sprinkle with parsley.