Provided is a composition for preparing boiling water for soup to be used in a cooking method of an instant soup noodle food with a simmered chicken bone taste, said cooking method being capable of achieving a taste similar to the taste of soup noodles prepared using a simmered chicken bone soup obtained by the simmering method. A composition for preparing boiling water for soup, said boiling water being for boiling noodles and, after boiling the noodles, usable as a soup for instant soup noodles with a simmered chicken bone taste by adding seasonings thereto, wherein the prepared boiling water for soup contains 0.390-5.000 w/w percent of an oil, 0.001-0.400 w/w percent of an emulsifier and 0.001-0.800 w/w percent of a thickening polysaccharide, respectively in the amounts of the aforesaid oil, emulsifier and thickening polysaccharide derived from the composition for preparing boiling water for soup.
