In a large pot, heat olive oil over medium heat and add diced bacon. Cook for 5-7 minutes, stirring occasionally, until crispy and golden brown. Remove bacon and set aside, keeping drippings in the pot.

Add diced onion to the pot with the bacon drippings and sauté for about 5 minutes until translucent. Stir in minced garlic and chopped rosemary, cooking for an additional minute.

Add diced chicken breasts to the pot. Season with salt and pepper, and cook for 5-7 minutes until chicken is browned and cooked through.

Pour in the chicken broth and raise heat to bring to a gentle simmer. Simmer for about 2 minutes.

Stir in the pierogi and maintain a gentle simmer, following package cooking instructions (usually about 5-7 minutes).

Gradually whisk in heavy cream and simmer for an additional 5 minutes, stirring occasionally.

Ladle soup into bowls, topping each with crispy bacon bits and optionally sprinkle with parsley.