The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids and esters. 65 volatile substances were in both samples. Trans-2-Hexenal, Trans,trans-2,4-Heptadienal, Tridecanal, 2-Heptanone and Hexyl alcohol total of 13 volatile substances have a Significant difference. They both have two main components and the cumulative contribution rate can reach 100%. But, the main volatile compounds of them have a large difference in type and content.