Begin by heating a large pot over medium heat. Add diced bacon and cook for about 5-7 minutes, stirring occasionally, until crispy and golden brown. Once done, use a slotted spoon to remove the bacon, leaving the delicious drippings in the pot.

In the same pot with the bacon drippings, add the diced onion and sauté for around 5 minutes, or until soft and translucent. Next, stir in the minced garlic and chopped fresh rosemary, cooking for an additional minute until fragrant.

Add the diced boneless, skinless chicken breasts to the pot, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned and cooked through.

Pour in the chicken broth, stirring well to combine all the ingredients. Increase the heat to bring the mixture to a gentle simmer, and allow it to cook for about 2 minutes.

Stir in the frozen or fresh pierogi, making sure they’re well mixed into the broth. Cook according to the package instructions, typically around 5-7 minutes, until they are tender.

Slowly pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for an additional 5 minutes.

Once the soup has thickened to your liking, ladle it into bowls and top generously with the crispy bacon bits you set aside earlier. Sprinkle chopped fresh parsley on top.