In the crazy weeks between Thanksgiving and Christmas, getting dinner on the table is extra challenging. I’m a big fan of soups that are substantial and satisfying enough to pass as dinner. Anything one-pot is a winner in my book, and making a big batch means you’ve got an easy-to-reheat work or school lunch ready to go for the next day. Here are 6 of our favorites.

Chicken and Noodles: "Not to be confused with chicken noodle soup," Ree Drummond says, "this recipe is more of a thick chicken stew." To thicken the sauce, Ree adds a mixture of flour and water that she calls a "cowboy's roux" — fitting for a hearty meal on the ranch.

Lentil Sausage Soup: Lentils, kielbasa and plenty of veggies come together in this rib-sticking soup that manages to taste even better the next day.

New England Clam Chowder: When cooking with clams, "always check for broken or cracked shells," Anne Burrell says, and if you find any, ditch 'em. Steam the clams to open them and reserve the natural clam juices and seawater to flavor your chowder.

Mexican Chicken Soup: Ina Garten punches up comforting, homemade chicken soup with some south-of-the-border flavor by adding jalapeno, cumin, fresh cilantro and flour tortilla strips to a rich tomato base.

Leftover Baked Potato Soup: Don't let leftover baked potatoes from last night's dinner go to waste. Alton Brown halves the potatoes, then scoops out the starchy filling and feeds it through a ricer. The potatoes' mild flavor blends perfectly with the buttermilk, sour cream and grated Parmesan. Load the soup up with favorite toppings just like you would a baked potato.

Cheddar Corn Chowder: Loaded with tender potatoes, juicy corn and a half-pound of sharp white cheddar, Ina's creamy, bacon-topped chowder is a comforting soup that can be fixed with fresh or frozen corn.