The chicken I used was left over from the roast chicken recipe. I used the carcass from that bird plus a some extra wing tips and ground chicken tights in the stock. Blanched the bones and followed the stock recipe scaling exactly. The egg noodles were bought and done in salt water but were not "satly" to taste before going into the soup. Leeks and carrots turned out great. The aromatic broth after infusing the chicken stock was way too salty to even eat. I was making a half batch (due to the size of my French press), I was pretty sure I scaled out 7.5 grams of salt and I know I scaled out just under one gram of MSG because it should have been 1.5 grams but I was being conservative.
I think there are two possibilities, 1 (most likely) I made a mistake and scaled out 15 grams of salt as per the recipe when I was making a half batch. 2. My chicken stock started salty from the roast chicken carcass that had been injected with brine. Next time I will add the salt and msg to taste to be safe.