1. Prepare the Rosemary Turkey Bacon Bits:

2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat if your turkey bacon is lean. If it has enough fat, you can skip the oil.

3. Add the chopped turkey bacon to the pot. Cook, stirring occasionally, for 5-7 minutes, or until it becomes crispy and golden brown. Be careful not to burn it.

4. Once crispy, add the finely chopped fresh rosemary and a pinch of black pepper. Sauté for another minute until the rosemary is fragrant.

5. Remove the turkey bacon bits from the pot using a slotted spoon, transferring them to a paper towel-lined plate to drain. Set aside. Leave about 1 tablespoon of the rendered turkey bacon fat in the pot for flavor; discard any excess. If there isn’t much fat, you can proceed with the olive oil mentioned in the next step.

6. Sauté Aromatics and Chicken:

7. If needed, add the 1 tablespoon of olive oil to the same pot over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.

8. Add the minced garlic, dried thyme, and dried sage to the pot. Cook for another 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic.

9. Season the chicken pieces with salt and pepper. Add the chicken to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. It doesn’t need to be cooked through at this stage.

10. Optional Roux for Thicker Soup:

11. If you prefer a thicker soup base and are using flour: If you didn’t use butter for the aromatics, melt 2 tablespoons of unsalted butter in the pot now. Sprinkle the 2 tablespoons of all-purpose flour over the vegetables and chicken. Stir continuously for 1-2 minutes to cook out the raw flour taste. This will create a light roux.

12. Build the Soup Base:

13. Gradually pour in the low-sodium chicken broth, stirring constantly to combine with the roux (if using) and to scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor!

14. Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, and the vegetables are fully softened.

15. Shred Chicken (Optional) and Add Pierogi:

16. Once the chicken is cooked, you can remove it from the soup with a slotted spoon, shred it using two forks, and then return it to the pot. Alternatively, if you cut it into small pieces initially, you can leave it as is.

17. Add the frozen pierogi directly to the simmering soup. Stir gently to prevent them from sticking together. Cook according to the package directions, typically about 5-7 minutes, or until they float to the surface and are heated through. Avoid overcooking, as they can become mushy.

18. Make it Creamy:

19. Reduce the heat to very low. Slowly stir in the heavy cream (or half-and-half). If using cream cheese for extra richness, add the softened, cubed cream cheese now and stir gently until it’s completely melted and incorporated into the soup, creating an even creamier texture. Do not let the soup come to a boil after adding the cream, as it can curdle.

20. If using, stir in the frozen peas during the last 2-3 minutes of cooking, just until they are heated through.

21. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Remember that the turkey bacon bits will also add saltiness.

22. Serve:

23. Ladle the hot Creamy Pierogi Chicken Soup into bowls.

24. Garnish generously with the reserved crispy Rosemary Turkey Bacon Bits and freshly chopped parsley. A little extra fresh rosemary can also be a nice touch.

25. Serve immediately and enjoy this comforting and flavorful meal!