The effects of different thawing methods, including microwave, high-temperature water bath, and room temperature air, on the rheology and protein of frozen chicken soup (freezing at －20 ℃ and －40 ℃) were investigated. The results showed that thawed frozen chicken soup had pseudoplasticity. Under the same shear rate, the viscosity and shear stress of frozen chicken soup at －20 ℃ were greater than those in the －40 ℃ frozen chicken soup. However, the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same, both were lower than the room temperature air thawing group. The frozen collagen solution, soluble protein content, sulfhydryl content and emulsifying activity of the same frozen chicken soup were significantly higher than other thawing methods (P＜0.05), but the carbonyl content was significantly lower than other thawing methods (P＜0.05). Therefore, the rheological and protein oxidation characteristics of frozen chicken soups with different thawing methods changed greatly, while the effects of microwave thawing and high temperature water bath thawing on frozen chicken soups were greater than room temperature air thawing.