To study the effects of enzymatic hydrolysis of chicken volatile flavor components, volatile flavor components in chicken enzymatic hydrolysate and chicken soup were extracted by solid-phase micro extraction (SPME), and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that: a total of 63 volatile flavor compounds were identified in chicken enzymatic hydrolysate, including 19 aldehydes, 7 alcohols, 2 acids, 6 ketones, 2 esters, 2 ethers, 3 phenols, 8 hydrocarbons, 14 heterocyclic compounds. And 19 volatile flavor compounds were identified in boiled chicken, including 11 aldehydes, 3 alcohols , 1 ketones, 1 esters, 2 hydrocarbons, 1 heterocyclic compounds. The common identified substances are hexanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, benzeneacetaldehyde, (E,E)-2,4-decadienal, 4-methoxy-benzaldehyde, 1-octen-3-ol, D-limonene.