You can. You can go one of two routes here: either freeze any leftover soup you have, OR make a double batch and freeze an entire batch for a busy night in the future. If you’re freezing leftovers, the noodles will have already been added to the soup, and there is a chance that they’ll fall apart slightly through the freeze and reheat process (it’ll still be yummy, though). If you’re freezing a double batch, I’d recommend waiting to add the noodles until you reheat: pop the frozen soup into a large pot on the stovetop, let it thaw completely, bring it to a boil, and add the noodles to cook at that point. It’s best to enjoy frozen soup, whether you’ve added the noodles yet or not, within 5 months.