Into a large stockpot heat 2 tbsp of canola oil on medium heat. When the oil is hot add in all your aromatics ; cardamom pods, cinnamon, and bay leaves, cook until fragrant for about one minute.
Add in carrots, onion, celery, and chicken. Season with salt and pepper. Toss around with the aromatics for about 2 minutes.
Add in boiling water, enough to cover the chicken by about 4 cm. Lower the heat to a strong simmer, cover, and allow to cook for 1 hour.
Remove the chicken, and allow it to cool enough to easily handle. Shred the chicken into large pieces. Place in the fridge until we need it later. Strain the chicken stock and freeze for another use.