In order to explore the effects of two traditional medicinal and food homologous substances， Astragalus and Angelica， on the quality and flavor characteristics of chicken soup， this study took Astragalus and Angelica chicken soup with different solid-to-liquid ratios (1∶50， 1∶40， and 1∶30) as the research objects. The pH value， color difference， total phenolic content， total flavonoids content， organic acid content， and free amino acid content of the samples were determined. Electronic nose， electronic tongue and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to comprehensively analyzed the flavor of the samples. The results showed that the addition of Astragalus and Angelica could effectively increase the content of total phenols and flavonoids and enhance the antioxidant activity of chicken soup. Compared with CK group， the DPPH free radical scavenging rate of the soup was increased by 59.37%， 76.31% and 63.82%， respectively， and the yellow degree value of the soup was significantly increased (P < 0.05) at the ratios of 1∶50， 1∶40 and 1∶30. A total of 17 kinds of free amino acids were detected in the four groups of samples. The highest content of glutamic acid was 11.08 mg/100 mL in the group with solid-liquid ratio of 1∶30. In addition， the addition of Astragalus and Angelica significantly reduced the contents of oxalic acid and lactic acid， and increased the content of fumaric acid in chicken soup. GC-MS combined with relative odor activity value (ROAV) analysis showed that nonaldehyde and 2，4-di-tert-butylphenol were the characteristic flavor compounds of the chicken soup in the Astragalus and Angelicae treatment group， which were responsible for the fatty aroma and caramel aroma， respectively. Sensory evaluation， electronic tongue and electronic nose further confirmed that the addition of Astragalus and Angelica enriched the taste and aroma profile of the chicken broth. Based on the results of each index， the solid-to-liquid ratio of 1∶40 was better for the overall quality and flavor of chicken soup. The results of this study provided a theoretical basis for the application of food-medicine homology substances in the standardized processing of meat stew soup.