Pour in the wine and turn the heat up to high. Boil the wine for a few minutes, scraping up any browned bits from the bottom of the pan. (In other words, deglaze the pan.)
Add the chicken, carrots and onion and cover with the broth. Bring mixture to a boil.
Cover and turn heat down to low. Simmer until the chicken is cooked through and the vegetables are tender, about 25 minutes.
Remove the chicken and as soon as it is cool enough to handle, remove the meat from the bones and shred it.
Return the shredded chicken to the pot and add the peas. Cook just until heated through.
Add the zest and juice of the lime and season with salt and pepper to taste.
Serve in shallow bowls with rice, if desired. Garnish with more lime and chopped cilantro.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/05/20/asian-inspired-chicken-soup-with-spring-onion/