Good question. It makes about 8 one-cup servings, which is enough for me. Brad, however, prefers to eat a ginormous bowl full. So it really depends on your serving size.

When I make chicken gumbo, a soup similar to chicken, I always double the recipe and freeze half. Works like a dream! Gumbo is served over rice, so I usually don’t freeze that in the soup, but I got away with it once, and the rice wan’t too soft. If you were planning ahead, I would suggest making soup without noodles, and then simply adding them when you want to serve.

I haven’t tried it much, but I know that people do. I found a pretty informative link here that gives detailed instructions on how to effectively freeze & thaw soup. Seems to indicate that cream soups don’t freeze well, but I think this soup would be fine.