Carrot-Parsnip Soup With Parsnip Chips

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2 tablespoons olive oil, divided

2 1/2 cups chopped yellow onion

3 cups coarsely chopped parsnip (about 1 pound)

3 cups water

2 1/2 cups coarsely chopped carrot (about 1 pound)

2 (14-ounce) cans fat-free, less-sodium chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup (1/8-inch-thick) slices parsnip

1 tablespoon chopped fresh chives

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