Disagree on low sodium broth. It may seem redundant to use low sodium broth and then add salt, but the reason low sodium is recommended isn’t because you’re not supposed to salt stuff, it’s because a cook can easily control the appropriate amount of salt, but if you add broth with a lot of it you’re introducing another variable that you can’t control as easily, especially if you want to add more broth later after you’ve already gotten it salted correctly.

So you can use full salt broth but most “trustworthy” sources recommend low sodium for a reason, and assume you know the basic premise of salting your food without complicating the process.

Can I add more salt? Yes, during cooking or at the table = food is edible

Can I remove too much salt? No, you’re stuck with it and possibly ruined your food unless you add a ton more stuff into the pot to try and balance the salt content