Step 1: Cook the Bacon

1. Cook Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon drippings in the pot.

Step 2: Sauté the Aromatics

1. Sauté Onion and Garlic: In the same pot, add the olive oil if needed. Sauté the diced onion for about 5 minutes until translucent. Add the minced garlic and fresh rosemary, cooking for an additional minute until fragrant.

Step 3: Cook the Chicken

1. Add Chicken: Add the diced chicken to the pot, seasoning with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.

Step 4: Add Broth and Pierogi

1. Add Broth: Pour in the chicken broth and bring to a simmer.
2. Add Pierogi: Once simmering, add the pierogi to the pot and cook according to package instructions (usually about 5-7 minutes for frozen pierogi).

Step 5: Make it Creamy

1. Add Cream: Stir in the heavy cream and let the soup simmer for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with more salt and pepper if needed.

Step 6: Serve

1. Plate the Soup: Ladle the creamy soup into bowls and top with the crispy rosemary bacon bits.
2. Garnish: Garnish with fresh parsley if desired and serve hot.