Chicken Lentil and Quinoa soup

Sorry I don't have any pictures. We went to Florida for vacation for 2 weeks. When we returned we needed a healthy meal. This was the healthiest thing I could think of! I know this is't much of a blog post, but I really loved the way this soup turned out and wanted to make sure I could reproduce it.

Chicken Lentil and Quinoa soup

2 boxes low or unsalted chicken broth
1 jar spaghetti sauce. I used Safeway select basil garlic, but use any you prefer.
2 chicken leg quarters
1 cup lentils
1/2 cup quinoa
1 cup chopped celery, including tops
1 cup chopped carrots
1 cup cut fresh green beans
4 garlic cloves
1/2 tsp parsley
1 tsp Greek seasoning
1 tbsp pizza seasoning (or Italian if you don't have pizza seasoning)
1/2 cup Pinot Noir. It is important to taste the wine. If you wouldn't drink it, don't use it.
1/2 tsp salt
1/2 tsp black pepper
4 tbsp olive oil
coat chopped veggies and chicken in olive oil. Sprinkle with pizza and Greek seasoning
roast in 425* oven for 40 minutes. (check at 30 minutes) Chicken should reach 155* when checked with a meat thermometer. Veggies should be stirred every 15 minutes. They should have blackened edges. while meat/veggies roast, bring chicken stock to a boil. add lentils and quinoa. Add spaghetti sauce, simmer for 30 minutes.
when veggies and chicken are cooked, remove from oven. Add veggies to the soup and let chicken rest for 15 minutes. Once rested, shred chicken and add to soup. Add more broth to taste. serve with crusty bread.
serves 6 to 8