In order to optimize the stewing parameters of soup obtained by yellow-feather broiler， a orthogonal test was used to evaluate the Gushi chicken soup with yield， color and flavor. The results showed that under the condition of certain cooking power and time， as the proportion of water increased， the production rate of chicken soup increased， the brightness value increased significantly， the redness value and the yellowness value decreased significantly. When the salt content was 0.35%， the ratio of flavor amino acids to total amino acid in the chicken soup， the ratio of inosinic acid and guanylic acid to the total taste nucleotides and the content of polyunsaturated fatty acids were the highest. Though the different of occasion of salt added time did affect the taste and aroma precursor content， it had no effect on the overall acceptance of chicken soup. The optimum processing parameters during 1.5 hours stewing period was as follows： the rate of chicken meat and water was 1∶1.5， the salt content was 0.35% of the total weight and the salt was added after cooking. This processing technology could ensure the dissolution of taste and aroma precursor material.