I, as usual, am with Andy M.
The aim of stock or broth making is to concentrate the flavor, not to dilute it.
Ok, there is nothing more satisfying to me than making a nice, gelatinous stock. I love broth, stock, bouillion.
To me it brings out the essence of the chicken and to dilute it is something I cannot do.
Not sure at all of your recipe, there are a lot of recipes for chicky and dumplings out there, but would, as Andy said, use canned stock to enhance the volume if necessary.
Or use the broth I had and make the dish.
And use any excess meat for sandwiches, a salad, in a taco type wrap, or some other purpose.
Just a thought.
Enjoy.