With the aim of exploring the correlation between instrumental analysis and sensory evaluation of chicken soup umami-aroma characteristics, 110-day-old Xue Shan hens and 60-day-old 817 broilers were used as raw materials to prepare chicken soup, and four commercially available chicken soup products (C, G, T and W) were also selected to make analysis. The above six samples were tested with free amino acids, nucleotides, electronic tongue, electronic nose, free fatty acids, volatile substances, fuzzy sensory evaluation. Then partial least squares regression was used to explore the correlation between sensory evaluation and instrument analysis indexes. The results showed that the chicken soup of 817 broilers (S60) and Xue Shan hens (S110) was significantly lower in fresh amino acids, umami, and saltiness response values than the other four chicken soups (P