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[Objectives] This paper aimed to explore the effects of liquid nitrogen quick freezing and immersion chilling and freezing on the eating quality and volatile flavors of soft-boiled chicken. [Methods] The soft-boiled chickens were treated by air blast freezing(AF) with -18 ℃, liquid nitrogen quick freezing (NF) and immersion chilling freezing (ICF), and were stored in a freezer at -18 ℃ after the core temperature of the samples reached -18 ℃. After one month storage, the soft-boiled chickens were thawed to explore the effect of different freezing methods on the eating quality of soft-boiled chicken. [Results] The freezing rate of NF and ICF treatments was about 60 times and 15 times higher than that of AF treatment respectively; the thawing losses of NF and ICF treatments were 3.82% and 3.16%, respectively, and the thawing losses of NF and ICF treatments were reduced by more than 30% compared with that of AF treatment. NF and ICF treatments were effective in maintaining color and delaying the decrease of pH value during the freezing process. The MDA content of NF and ICF treatments was 0.55 and 0.44 mg·kg-1. The flavor contents after freezing and thawing were different from those of freshly cooked soft-boiled chicken. The sensory scores of NF and ICF treatments were significantly higher than those of AF treatment. [Conclusions] Both NF and ICF treatments could prevent the quality deterioration caused by blast freezing. [ABSTRACT FROM AUTHOR]