Slow Cooker Lemon-Ginger Sipping Broth

Slow Cooker Lemon-Ginger Vegetable Sipping Broth -

Today I have a simple little recipe.  Probably not something you’d make all the time, but something that is just right when you want it.

As digitally as I shift from hearty soups to salad when the temperature changes, I find myself pining in the spring for something warm that isn’t coffee or tea, or serious soup.  I just want something warm and light to sip.  We’ve just had a week of hard driving rain and a celebratory dump of snow on Mother’s Day, however my food cravings have made the switch so entertaining a food as hearty as chili or chowder feels like too much.  I still want just a hint of a soup that I can sip at my desk while editing photos or to wrap my hands around as we curled up to watch movies.  Or maybe to fill up a bit with a lighter lunch when I don’t want to eat much but need ‘a bit more’!

Slow Cooker Lemon-Ginger Vegetable Sipping Broth -

I love the flavors of lemon and ginger.  They are bright, sassy and light as you’d expect for spring.  They also possess great properties to support the immune system.  My kids’ schools are brimming with coughing, sniffly students to I’m paying attention to keep my system in good shape as well.  Making a base vegetable stock in the slow cooker with lemon, ginger and a few seasonings creates a light, bright sipping broth that is very satisfying.  It’s a bit sweet, spicy from the ginger with a slight tang of lemon.  One definitely could add some chicken and light vegetables to make a spring soup as well.  I personally prefer the flavors of the vegetables and herbs so don’t add salt to mine but you certainly can to meet your preferences.

Slow Cooker Lemon-Ginger Sipping Broth

Prep Time: 10 minutes

Cook Time: 8 hours

Yield: 6 cups

This Lemon-Ginger Sipping Broth is perfect when a light soup is called for or as a base to add chicken and vegetables to a broth with a bright flavor. More filling than a tea but not as filling as a traditional soup. Great to tide one over to the next meal too!


  • 8 cups Water
  • 1 medium Yellow Onion, peeled and cut into quarters
  • 2 stocks Celery, cut in to 2-3 inch pieces
  • 2 inch nob of Ginger Root, peeled and cut into ½ inch pieces
  • 6 cloves Garlic, peeled and rough chopped
  • 2 teaspoons Whole Black Peppercorns
  • 2 tablespoons Lemon Juice
  • 3 sprigs fresh Thyme


  1. Combine all ingredients in a 6 quart or larger slow cooker and cook on Low for 8 hours. Strain the vegetables and discard.

Slow Cooker Lemon-Ginger Vegetable Sipping Broth -


    • says

      I’m so glad you like it Jennifer! It feel more substantial than tea from the flavors but it’s still very light so great for a warm up and something between meals too.

  1. says

    As I am reading this, I can picture the jars of this broth in my pantry. Might be my first experiment into canning soups. I’ve done turkey stock but that’s as close as I have gotten. Imagine this at your beck and call. Yummy.

    • says

      Very interesting idea Sara! It’s been a long time since I’ve canned soup. Would the lemon juice provide enough acidity? Adding some apple cider vinegar would perk up the taste even more, give the needed acidity and is so good for you! I’m drinking a cup right now as it rains outside (with the sun out too). I am loving having this around when I want some.

  2. says

    Oh Toni, this sounds fabulous – a tea/soup hybrid is ingenious! I am always looking for a vegetarian broth, too, for soups and risottos, this one fits the bill perfectly. I love how simple you’ve presented it, too. Very zen-like!

    • says

      Great idea Sue! I was thinking of a way to make stock but not on the stove top. This would work however with the ginger and lemon it has a specific taste profile. Still could be great in those dishes depending on what you are looking for!

    • says

      Mmmm…your Asian Ginger broth sounds great. One reason I’ve read chicken soup is so good in addition to properties in the chicken is some salt. Adding a bit of tamari could be great to get that in too. I do agree with you, these clear broths with ginger and other helpful foods and herbs really are great to help though sicknesses.

  3. says

    OMG you just gave me such a great idea, I drink lemon water in the morning, but by making this I can have fresh lemon water infused with ginger on hand, I would skip the garlic in my case but this is genius idea!

    • says

      So glad you like it Katalina. You really do not taste the garlic. The garlic along with the onion, carrots and celery serve to build up a bit more flavor than the lemon and ginger alone could muster!

  4. Colleen Cayes says

    Ditto to how good it smells. I’m playing house on a rainy Saturday morning, my crock pot is slaving away while I do the laundry, and I’m eager for 5:30 pm when the 8 hours will be up and I can taste this broth. I’m thinking it will be lovely to sip with a movie or a good book after dinner tonight.

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