Ingredients 6 slices thick cut bacon, chopped 4 celery stalks, chopped 2 tablespoons fresh thyme leaves 1/2 teaspoon cayenne pepper 6 cups chicken or bone broth 2 chicken thighs or breasts 3 cups chopped kale 1 1/2 cups heavy cream or whole milk 1/2 cup grated cheddar cheese 28 fresh or frozen mini potato pierogies

In a big pot over medium heat, cook the bacon for about 5 minutes or until crisp.

 Add the rosemary in the last minute of cooking. Take the bacon out of the saucepan. 

Add the olive oil, celery, carrots, onion, garlic, and thyme to the pot.

 Add salt and pepper to taste. Simmer for five minutes, or until aromatic.

Add the chicken and mix. Cook the chicken for 20 minutes on medium heat, or until it's cooked through. 

Add the cheddar, cream/milk, and greens and stir. After bringing to a low boil, mix in the pierogies.

 Cook, stirring periodically, for 8 minutes, or until the pierogies float. Add more broth if the soup is too thick.

Place the bacon and parmesan cheese on top of the soup and serve.