Awesome chicken soup for lunch. I cut three sticks of celery and three leaves of silverbeet from the garden, sauteed in the chicken fat, added carrot, swede and half an onion, salt, pepper and cardamom seeds, then the chicken broth and simmered it all for a couple of hours.
The broth had not gelled properly but when reduced this way it tasted wonderful. The only shame was it didn't make a lot but I saved a cupful for dd's afterschool snack and she loved the cardamom. All gone now.