PROBLEM TO BE SOLVED: To provide a chicken extract-containing soup which is not suppressed in the flavor of chicken extract and has high richness of taste.SOLUTION: In a chicken extract-containing soup, the concentration of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone per 1 w/v% salt concentration is adjusted to 1.0 ppm or lower, and the concentration of 2-phenylethanol per 1 w/v% salt concentration is adjusted to 0.05-1.5 ppm. The chicken extract-containing soup is not suppressed in the flavor of chicken extract and has high richness of taste. The chicken extract-containing soup preferably contains an authentically brewed soy sauce produced by a fermentation method based on fermentation maturation.COPYRIGHT: (C)2015,JPO&INPIT【課題】チキンエキスの風味が抑えられず、コクが強いチキンエキス含有スープを提供。【解決手段】チキンエキス含有スープの食塩濃度1w/v%当たりの濃度が、4-ヒドロキシ-2(又は5)エチル-5(又は2)メチル-3(2H)フラノン1.0ppm以下及び2-フェニルエタノール0.05~1.5ppmとなるように調整することで、チキンエキスの風味が抑えられず、コクが強いチキンエキス含有スープを提供。発酵熟成させる醸造方法により製造された本醸造醤油を含有するチキンエキス含有スープ。【選択図】なし
