The effects of different freezing rates on the physicochemical properties and rheological properties of chicken were studied, such as slow freezing at -20 ℃, rapid freezing at -40 ℃ and -80 ℃. The results showed that during freezing process the pH, soluble protein content decreased, and the conductivity, L* increased. The conductivity, TBARS, soluble protein content of slow freezing and that the pH, soluble protein content of rapid freezing groups were significantly different of fresh chicken soup（p<0.05）. The conductivity, TBARS were significantly different between slow freezing and rapid freezing process（p<0.05）. The physicochemical properties of groups at -40 ℃ and -80 ℃ were no significant differences（p>0.05） except conductivity. With the increase of shear rate, the viscosity value decreased and the shear stress increased. When at the same shear rate, the viscosity and shear stress of the frozen chicken were lower than control group. The soup at -20 ℃ freezing has significant effect relatively. Compared with the slow freezing chicken, rapid freezing process has less effect on viscosity and shear stress. Comprehensively, rapid freezing treatment will be more suitable for chicken soup.