Objective: The objective of this study was to determine some properties of chicken breast broth powder in which propolis was added at different concentrations during the storage period. Material and Methods: For this purpose, the samples were separated into 4 groups: (1) chicken breast extract control group (0%, no added propolis), (2) chicken meat extract containing 1% propolis, (3) chicken meat extract containing 2% propolis, (4) chicken meat extract containing 3% propolis were prepared, packaged and stored at room temperature for 120 days. Color, fat, thiobarbituric acid (TBA) analysis were performed after 15, 30, 60, 90, and 120 days of storage. Scanning electron microscopy (SEM) imaging, amino acid and protein analyzes were performed after 120 days of storage period. Results: The mean protein, fat and TBA contents of chicken meat extract were determined as 69.38%, 6,17% and 0.233 mg malonaldehyde/kg, respectively. Propolis addition caused darkening in the color of the samples. Protein results were determined to be 60.24-71.55% on the 120. day of storage, and it was determined that propolis addition increased protein of product. Sixteen amino acids were detected in the samples; The amino acid with the highest concentration was glutamic acid. Conclusion: The increase in the propolis concentration increased the protein content of the final product and significantly reduced the TBA value. In this study, it was determined that the addition of propolis at different concentrations has a positive effect on some properties of chicken broth powder. In particular, the use of propolis can be achieved in the prevention of lipid oxidation, since it helps lower the TBA value.