Abstract: This study aimed to reveal the factors influencing the interfacial film during the formation of emulsion-type soup systems and to optimize the technical means for improving interfacial rheological properties. Using chicken bone as the raw material and employing an ultrasonic co-boiling stewing method, the effects of different treatment conditions (CK-2 h, CK-3 h, 100 W-U15-2 h, 150 W-U15-2 h, 200 W-U15-2 h, 100 W-U30-2 h, 150 W-U30-2 h, 200 W-U30-2 h) on the emulsification properties (particle size, whiteness, ζ-potential) and interfacial rheological characteristics (interfacial pressure, diffusion rate, interfacial film elasticity) of chicken bone soup were systematically investigated. The results indicated that ultrasonic-assisted stewing under boiling conditions effectively enhanced the emulsification properties of chicken bone soup. Among all treatment groups, the 150 W-U30-2 h sample exhibited the smallest particle size, the highest whiteness value and absolute zeta potential value, as well as the maximum interfacial pressure, K_diff value, and interfacial film elasticity. Fourier transform infrared spectroscopy analysis confirmed the presence of hydrogen bonding interactions between particles in the soup system. The ultrasonic co-boiling treatment further strengthened the hydrogen bonding network, thereby promoting the cross-linking of protein molecules. These findings were consistent with the observations obtained from scanning electron microscopy and atomic force microscopy. Interfacial dilatational rheology further revealed that the ultrasonic co-boiling process effectively increased the diffusion rate of macromolecular substances at the interface and enhanced interfacial elasticity, thereby reinforcing the stability of the emulsified interface. Comprehensive analysis confirmed that the chicken bone soup prepared with the 150 W-U30-2 h treatment exhibited the optimal properties, demonstrating considerable potential for commercial application.