Preparation

• Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon from the pot. If there's excess bacon grease, drain off all but 1 tablespoon.
• To the pot, add the olive oil, onion, carrots, celery, garlic, and thyme. Season with cayenne, salt and pepper. Cook for 5 minutes, until fragrant.
• Stir in the butter and flour, cook for 1 minute. Add the broth. Stir in the chicken. Simmer over medium heat for 20 minutes, until the chicken is cooked through. At this point, the soup can simmer on low for up to 4-6 hours.
• Shred the chicken using 2 forks. Stir in the kale, cream/milk, and the cheddar. Bring to a gentle boil and stir in the pierogies. Cook for 8 minutes, stirring occasionally, until the pierogies float. If the soup is too thick, add additional broth.
• Serve the soup topped with the rosemary bacon and parmesan cheese. Enjoy warm...preferably with a crusty piece of bread.