In a large pot, heat over medium heat and add diced bacon. Cook for about 5–7 minutes until crispy, stirring occasionally to prevent burning. Remove bacon with a slotted spoon, leaving fat in the pot.

Using the same pot with the bacon fat, add finely diced onion and sauté for approximately 5 minutes until translucent. Stir in minced garlic and chopped fresh rosemary, cooking for an additional minute.

Add bite-sized pieces of chicken, seasoning generously with salt and pepper. Cook for about 5–7 minutes until browned on all sides and cooked through.

Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer for about 2 minutes.

Add the frozen or fresh pierogi and cook according to package instructions, typically 5–7 minutes, until tender.

Gradually stir in the heavy cream, lowering heat to medium-low. Allow to gently simmer for an additional 5 minutes.

Ladle soup into bowls, topping with crispy bacon bits and garnishing with fresh parsley.