Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. During the last minute of cooking, add the chopped rosemary. Remove the bacon from the pot and set it aside. If there’s excess bacon grease, drain off all but 1 tablespoon.

Sauté the Vegetables: Add the olive oil to the pot, followed by the onion, carrots, celery, garlic, and thyme. Season with cayenne, salt, and pepper. Cook for 5 minutes, until the vegetables are fragrant and slightly softened.

Make the Soup Base: Stir in the butter and flour, cooking for 1 minute to create a roux. Gradually add the chicken broth, stirring constantly. Add the chicken thighs or breasts and bring to a simmer. Let it cook over medium heat for about 20 minutes, until the chicken is cooked through. At this point, the soup can simmer on low for up to 4-6 hours if desired.

Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Add Remaining Ingredients: Stir in the chopped kale, heavy cream or milk, and grated cheddar cheese. Bring the mixture to a gentle boil and add the mini potato pierogies. Cook for an additional 8 minutes, stirring occasionally, until the pierogies float to the surface. If the soup is too thick, add additional broth to reach your desired consistency.

Serve: Ladle the soup into bowls and top with the crispy rosemary bacon. For extra flavor, you can also sprinkle some grated Parmesan cheese on top. Enjoy warm, preferably with a crusty piece of bread.