The invention provides a preparation method of chicken soup cream, the chicken soup cream, application and a use method. The chicken soup cream is prepared by the following steps of boiling whole Sanhuang chicken, crushing into a chicken pulp, and adding multiple types of enzyme to perform ultrasonic enzyme hydrolysis reaction; adding L-cysteine hydrochloride, glucose, yeast extract and hydrolyzedvegetable protein liquid to perform maillard reaction; finally, adding chicken oil, monosodium glutamate and edible salt to flavor, and packaging, so as to obtain the chicken group cream. The chickengroup cream can be prepared into chicken soup, hotpot base soup, rice noodles, pasta soup base, stuffing and the like; the chicken soup cream and water can be mixed according to a ratio of 1:20 to 1:40, so as to obtain the soup material; the chicken soup cream and the foods can be mixed according to a ratio of 1:100 to 3:100, so as to obtain the stuffing. The chicken soup cream has the advantagesthat the nutrients are rich, the taste is delicious, the preparation time is short, the energy consumption is low, and the enzyme hydrolysis rate is high; the convenience in use is realized, and theapplication range is broad.