Abstract: To investigate the taste and volatile flavor characteristics of chicken soup from different local chicken breeds in Jiangxi, chicken soups were prepared using Chongren Partridge Chicken, Ningdu Yellow Chicken, Taihe Silky Chicken, and Guangfeng White-Eared Yellow Chicken as raw materials. Physical and chemical indicators were analyzed, and techniques including automatic amino acid analysis, liquid chromatography-mass spectrometry (LC-MS), and gas chromatography-ion mobility spectroscopy (GC-IMS) were employed. The taste and volatile components of the four types of chicken soup were analyzed using taste activity values (TAV) and relative odor activity values (ROAV), and the correlation between them was examined. Results revealed differences in both the physicochemical properties and flavor profiles of the four chicken soups. The highest total free amino acid content (94.15 mg/100 mL) was observed in the Guangfeng White-eared Yellow Chicken soup, with umami and sweet-tasting amino acids being significantly higher than those in the other three soups (P<0.05). The TAV of 5'-inosine monophosphate (5'-IMP) was found to be greater than 1 in all soups. A total of 51 volatile aromatic compounds were identified in the four soups, with ketones, aldehydes, acids, and alcohols being identified as the primary volatile flavor components. Among them, the aldehyde content in Guangfeng White-eared Yellow Chicken soup was accounted for 68.28%, which was significantly higher than that in the other soups (P<0.05). Comprehensive analysis indicated that the overall quality of Guangfeng White-eared Yellow Chicken soup was considered superior, while the volatile substances in Chongren Spotted Chicken and Taihe Black-bone Chicken soups were found to show similar characteristics. Significant correlations were found between various free amino acids, nucleotides, and key volatile aroma compounds. The relevant research was provided as a reference for revealing the taste and volatile flavor characteristics of local chicken soup in Jiangxi.