Abstract: The changes of amino acid and fatty acid of chicken soup at different freeze- thaw cycles was analysed by amino acid analyser and gas chromatorgraphy- mass spectrometry( GC- MS),it can offer some reference for industrial production of quick- freezing chicken soup.The results showed that total amino acids( TAA),essential amino acids( EAA) and unsaturated fatty acids( UFA) were increased significantly( p < 0.05) in quick- freezing( the first freeze- thaw) chicken soup,saturated fatty acids( SFA) were decreased obviously( p < 0.05).With the number of freeze- thaw cycles increased,TAA,EAA and SFA of chicken soup were decreased significantly( p < 0.05),unsaturated fatty acids were increased obviously( p < 0.05),sweetness,delicious and bitterness amino acids were increased initially and then decreased( p < 0.05).The results indicated that quick- freezing and freeze- thaw cycles had great influence on quality of chicken soup.