Place a large soup pot or Dutch oven over medium heat and add the butter and olive oil.

Once the butter begins to foam and lightly sizzle, add the onions, carrots, and celery. Sauté for about 5 minutes until the veggies begin to soften.

Season with salt and pepper. Stir in the garlic and ginger, cooking for 1 more minute.

Pour in the chicken broth and add the chicken breasts. Bring the broth to a boil.

Reduce the heat to low, cover with a lid, and simmer until the chicken is cooked through, about 15 minutes.

Remove the chicken from the pot and set aside on a rimmed plate to catch any juice. Once cool enough to handle, shred the meat with two forks.

Return the shredded chicken (and juices) back to the pot over medium-low heat until heated through, about 3-5 minutes.

Stir in the dill and lemon juice and season with additional salt if necessary.