In order to study the effect of adding salt on the taste active compounds of chicken soup, the nucleotides, organic acids, free amino acids and TAV values of taste substances were tested by HPLC,EUC values and sensory evaluation were used to evaluate the taste of chicken soup. The results showed that the concentration of CMP, GMP, lactic acid, succinic acid, histidine ,glutamic acid and the total concentration of free amino acids in the pre-cooked add salt chicken soup were all higher than the other two kinds.The TAV of lactic acid and succinic acid were over 1, which influenced the taste of the chicken soup directly. The concentration of aspartic acid in three samples did not have a significantly change. As shown in the sensory evaluation, the score of the pre-cooked add salt chicken soup was highest.