Cut the raw Chicken into 2-inch pieces. Add 5 cups of water with 2 bouillon cubes, plus 1 tsp salt and 1 tsp fresh ground pepper to medium size pot. Bring to a boil and then add the chicken. Boil for 10 minutes or until the chicken is cooked through. Remove from the heat and let cool.
While the chicken is cooking, peel and dice the carrots.
When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
To the soup broth, add the diced carrots and bring back up to a boil. Cook carrots for 10 minutes.
To a small mixing bowl or measuring cup, add 1/2 cup cold water and 2 tbls corn starch. Whisk together until dissolved. Then slowly whisk into the soup.
Add back the shredded Chicken and then add the peas. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.
That's it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months. Serve and Enjoy!