Most municipal water supplies in the U.S. include noticeable levels of chlorine or chloramine added to kill microbes, and often adds an objectionable chemical smell.
Does chlorine evaporate when cooking? If so, does it require boiling temperatures? Does it become more concentrated if the water is boiled down? Does it matter when water is added as an ingredient, such as in bread dough?
Best Answer
Water treatment often uses chlorine or chloramine to kill germs or algae. If you are smelling it it's more likely to be Chloramine than Chlorine. Chlorine will dissipate from water over time naturally, but boiling for 20 minute will drive it out. Chloramine will also dissipate naturally, but in a much longer time frame, and would take over a day to boil out.
So boiling water will get rid of chlorine but not chloramine (at least not in a useful time frame), and boiling will concentrate other minerals in the water which is usually undesirable. It will also de-oxygenate the water, making it flat. Flat water isn't great for cooking - compare the flavor of a cup of tea or coffee brewed with flat water as opposed to fresh and you'll see what I mean.
Your best option for water treatment chemical removal at home is an activated charcoal filter unless you want to invest in a UV treatment system, which would seem to be a bit OTT. You could also use a reducing agent from a brewery supply company, but if all you want is some fresh tasting and smelling water then the filter is your best option.
Homebrewing SE has a thread on this which is worth reading.