The effect of Angelica sinensis from different regions (Gansu, Sichuan, and Yunnan) on the flavor of chicken soup were evaluated. A comparative analysis of volatile compounds was performed using gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose. A principal component analysis (PCA) of the electronic nose data revealed substantial separation among A. sinensis from different regions, indicating significant differences in flavor characteristics, ranked Sichuan>Yunnan>Gansu. The electronic nose analysis confirmed that the samples from the three regions exhibited significant differences. GC-IMS identified 73 volatile compounds, including 27 aldehydes, 11 terpenes, 10 alcohols, 10 ketones, 8 esters, 2 acids, 3 heterocycles, and 2 benzenes, with aldehydes, terpenes, and alcohols accounting for 43.73%, 7.66%, and 5.29% of the total, respectively. An orthogonal partial least squares discriminant analysis (OPLS-DA), with permutation testing for validation, was used to identify 15 key compounds based on variable importance in projection (VIP) values: four alcohols, four aldehydes, three ketones, two terpenes, one ester, and one heterocyclic compound. Overall, aldehydes were key flavor compounds in chicken soup, contributing floral, herbal, fruity, and other characteristic aromas. This study provides a comprehensive analysis of the flavor compounds in A. sinensis from different regions, offering a theoretical basis and technical support for the development and application of medicinal soups and providing new insights and methods for practical implementation.