Cook the bacon with the minced rosemary in a Dutch oven over medium heat until crispy, 8-12 minutes, stirring occasionally as the fat renders and the bits turn golden. Remove the crispy bacon and set aside, leaving about 2 tablespoons drippings in the pot.

Sauté the onion in the drippings over medium-low heat until caramelized, 10-12 minutes, stirring and scraping the browned bits as the onion softens and turns deep golden. Add the minced garlic and cook 2 minutes, until fragrant.

Add the chicken broth and onion powder and bring to a boil, 3-5 minutes, until you see steady bubbling across the surface.

Add the frozen mini pierogis and cook according to package directions, typically 4-5 minutes, until they float and the centers are hot.

Reduce the heat to low and stir in the cubed cream cheese until melted, 2-3 minutes, until the broth looks smooth and creamy.

Stir in the heavy cream and the shredded chicken, 1-2 minutes, until everything is evenly combined and steaming.

Simmer the soup gently for 5 minutes, stirring occasionally, until it thickens slightly and the chicken is warmed through. Season with salt and pepper to taste.

Ladle the soup into bowls and top each serving with the crispy rosemary bacon and chives, then serve while hot and creamy.