In order to analyze the composition and the TAV of free amino acids in Beijing Fatty chicken soup, Sanhuang chicken soup, Benpao chicken soup and Sanyang chicken soup, the chicken soup was cooked, centrifugaled and freezing dried, the free amino acid in chicken soup was detected by automatic analyzer. 17 kinds of free amino acid were isolated in four kinds of chicken soup, of which there were seven kinds of essential amino acids, and the content of histidin is the highest one in four kinds of chicken soup. Sanyang chicken soup had the highest total content of free amino acid (46.47 mg/mL), and the lowest one was Sanhuang chicken soup (16.86 mg/mL).The total content of essential amino acid content was the highest in Sanyang chicken soup (10.02 mg/mL), and Sanhuang chicken soup had the least content of one (3.88 mg/mL). There were 9 kinds of bitter taste amino acids, 2 kinds of umami amino acids and 5 kinds of sweet amino acids in 4 kinds of chicken soup. The content of umami amino acid in Sanhuang chicken soup was higher than other groups (18.53%). The content of sweet amino acid in Benpao chicken soup was the highest (30.42%). According to the results of amino acid taste active values (TAV), Beijing Fatty chicken soup has 11 kinds of amino acids which had taste contribution to soup, Sanhuang chicken soup have 6 kinds, Benpao chicken soup have 10 kinds, Sanyang chicken soup have 11 kinds. PCA analysis and discrimination index results by electronic tongue showed that minimum differences is Benpao chicken soup and Sanhuang soup, the largest is the Sanyang chicken soup and Beijing Fatty chicken soup.