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Heat the ghee in a large Dutch oven or soup pot over medium-high heat.
Add the onion and cook, stirring occasionally until softened, about 8 minutes.
Add the garlic cloves, herbs, chili flakes and a fat pinch of salt. Cook for about 2 minutes longer.
Add the ground chicken and cook, using a wooden spoon to break up the meat a bit, until it's no longer pink and lightly browned.
Add the broth and bring to a boil.
Reduce the heat to low, add the beans, parmesan cheese rind and the juice of 1 lemon.
Simmer, partially covered, for 45 minutes.
Toss in the dill and a few grinds of fresh cracked black pepper.
Give the soup a taste and add more lemon juice to taste.