In order to compare the effects of different cooking time on taste compounds in chicken soup, the chicken breast was taken as the object of study. Chicken soup samples were prepared by different cooking time. The contents of organic acids, 5’- nucleotides, free amino acids and taste peptides in the samples were analyzed by HPLC and amino acid automatic analyzer. The results showed that the pH value of chicken soup decreased at first and then increased with the heating time, reaching a minimum of 6.39 at 3 h; The contents of CMP, GMP, lactic acid and amino acids in chicken soup increased gradually at 1-5 h, and the content of 5’- nucleotides IMP and AMP reached the maximum of 14.22 ?g/mL at 2 h and of 48.72 ?g/mL at 3 h, respectively, the content of succinic acid was always 0.39 mg / mL after 2 h, and the content of glutamic acid reached the maximum value of 291.39 μg / mL at 5 h, which had great contribution to chicken soup flavor. The EUC value of chicken soup increased with the cooking time and reached the highest value of 0.28 at 5 h. The content of umami peptide increased with the increase of heating time, and reached the maximum value at 4 h, which was 12.06 mg/mL, indicating the maximum flavor. The content of umami peptide increased with the increase of heating time, and reached the maximum value at 4 h, which was 12.06 mg/mL. Sensory analysis showed that at 2-4 h, the chicken flavor was significantly increased and then weakened.